Immobilization of pectinase from Penicillium oxalicum F67 onto magnetic cornstarch microspheres: Characterization and application in juice production

Magnetic cornstarch microspheres (MMCS) were prepared and pectinase produced by Penicillium oxalicum F67 (PoPase) was immobilized in the present study. The MMCS had a distinct magnetic response and paramagnetism. X-ray diffraction (XRD) spectrum and Fourier transform infrared (FT-IR) spectrum results indicated that Fe3O4 was the reason for the magnetic effects. The sphere diameter was 10.29–80.45 nm. Analysis by the scanning electron microscopy (SEM) showed that MMCS presented a good crystal structure. Influence of various factors on the enzyme recovery rate of the immobilization was studied. Differed optimum pH and temperature, enhanced thermal and pH stability were observed for the MMCS-immobilized-PoPase. In addition, the recovery of enzyme activity retained 60% after reused for eight times in apple juice production. The MMCS-immobilized-PoPase was a good candidate in the food industry applications.